The Food Newsletter

Ingredients

1 pound French green lentils

1 large carrot, peeled, cut into thirds

1 stalk celery, cut into thirds

1 medium onion, peeled, halved

1 bay leaf

Salt

Directions

1.
Cover the lentils with water, and let them stand overnight. Drain. In a saucepan, combine ingredients; season with salt; add water to cover by 1 to 2 inches. Bring to a boil. Reduce heat to medium low; cook until the lentils are tender, 10 to 12 minutes. Remove from heat, and discard carrot, celery, and onion; drain and serve.